Pumpkin Bread with Brown Sugar Pecan – A Fall Favorite You’ll Crave

Pumpkin Bread with Brown Sugar Pecan is the kind of fall comfort food that makes you want to light a candle, pull on a sweater, and pretend your living room is a cozy cabin. This isn’t just your everyday pumpkin bread—it’s rich, moist, and finished with a sweet, crunchy pecan topping that gives each bite a little snap, crackle, and “oh my goodness.” Whether you’re whipping it up for a weekend brunch, sneaking slices into lunchboxes, or just enjoying a quiet moment with coffee, this pumpkin bread with brown sugar pecan topping will quickly earn a permanent spot in your fall baking rotation.

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What is Pumpkin Bread with Brown Sugar Pecan?

Pumpkin bread with brown sugar pecan topping is a classic quick bread infused with warm spices like cinnamon, nutmeg, cloves, and ginger. It’s moist from pumpkin puree and oil, perfectly sweetened with a mix of white and brown sugar, and finished with a buttery brown sugar–pecan crumble that bakes into a crunchy, caramelized crown. Unlike yeast breads, it requires no kneading or rising—just mix, pour, and bake. Think banana bread’s autumn cousin, dressed up with a nutty, sweet topping that makes it feel bakery-worthy yet homey at the same time.

Reasons to Try Pumpkin Bread with Brown Sugar Pecan

There are plenty of reasons this pumpkin bread with brown sugar pecan topping deserves a spot in your oven. First, it’s incredibly easy—no fancy equipment or pro skills required. Second, it fills your home with the nostalgic aroma of pumpkin spice, basically turning your kitchen into fall central. Third, the pecan topping adds crunch that keeps each bite interesting. Plus, this bread is versatile: serve it for dessert, breakfast, or an afternoon snack. And let’s be honest, it also makes a lovely edible gift (if you can resist eating the whole loaf yourself).

Ingredients Needed to Make Pumpkin Bread with Brown Sugar Pecan

The beauty of this pumpkin bread with brown sugar pecan topping is that it uses pantry staples you probably already have on hand. Each ingredient plays a role in creating that perfect balance of moist crumb, warm spice, and crunchy topping. Let’s walk through them so you know exactly why they matter—and how they work together to make this bread irresistible.

For the Pumpkin Bread Base

• All-Purpose Flour (2 cups): The structure of your bread. Flour gives it body and makes it sliceable without being dry. If you’ve ever baked something like our vanilla pudding pumpkin bread, you’ll notice the flour does the heavy lifting while the pumpkin keeps it moist.
• Baking Powder (1 ¼ teaspoons) & Baking Soda (½ teaspoon): These two work like a tag team to help the loaf rise. The pumpkin puree is dense, so you need both to keep the bread fluffy instead of heavy.
• Cinnamon (1 ½ teaspoons): The star spice of fall. It brings that sweet warmth that makes pumpkin recipes taste like the holidays.
• Salt (½ teaspoon): Don’t skip it! A little salt balances out the sweetness and deepens the pumpkin flavor.
• Nutmeg (½ teaspoon), Cloves (½ teaspoon), and Ginger (¼ teaspoon): Together, these create that signature pumpkin spice flavor. Each spice adds its own layer—nutmeg is sweet and nutty, cloves bring intensity, and ginger adds a gentle bite.
• Pumpkin Pie Spice (1 teaspoon): Think of this as the shortcut seasoning that ties all those spices together.

Wet Ingredients

• Eggs (4 large): They give structure and stability. Four eggs may sound like a lot, but they’re the reason this bread stays moist and rich.
• Pumpkin Puree (15 oz can): The heart of pumpkin bread with brown sugar pecan. Puree keeps the loaf tender while infusing it with natural sweetness and earthy flavor. Make sure you’re using pure pumpkin puree, not pumpkin pie filling.
• Granulated Sugar (1 cup) & Light Brown Sugar (½ cup, packed): The mix of white and brown sugar brings balance. White sugar sweetens and helps with structure, while brown sugar adds a caramel depth that pairs beautifully with pecans.
• Vanilla Extract (1 teaspoon): Just a splash, but it enhances all the warm flavors.
• Vegetable Oil (⅔ cup): Instead of butter, oil keeps the bread moist for days. That’s why slices stay soft even after sitting on the counter overnight.

For the Brown Sugar Pecan Topping

• Brown Sugar (¾ cup): Sweet, molasses-rich, and sticky—the perfect base for a crunchy topping.
• All-Purpose Flour (¼ cup): Helps bind the topping together so it bakes into a crisp layer instead of melting away.
• Chopped Pecans (¾ cup): The crunch factor. Pecans toast up in the oven and add a buttery nutty flavor that makes this pumpkin bread with brown sugar pecan truly special.
• Butter, Melted (¼ cup): Brings everything together, making the topping crumbly, golden, and irresistible.

Instructions to Make Pumpkin Bread with Brown Sugar Pecan

This pumpkin bread with brown sugar pecan topping may look bakery-fancy, but the process is straightforward once you break it down. Here’s a step-by-step guide so you can bake it with confidence—even if your kitchen feels more like a busy weekday hub than a professional bakery.

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350°F. This ensures even baking and helps the bread rise properly from the start. Spray two 8×4 loaf pans generously with nonstick cooking spray. If you prefer, you can also line them with parchment paper for easier removal. A well-prepped pan makes all the difference when you’re baking something moist like pumpkin bread with brown sugar pecan, so don’t skimp here.

Step 2: Combine Your Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, ginger, and pumpkin pie spice. Whisking isn’t just about mixing—it aerates the flour and evenly distributes the spices. This way, every slice of your pumpkin bread has that perfectly balanced fall flavor. If you’ve made our spiced baked pumpkin muffins, you know how important this spice blend can be in creating that warm, cozy taste.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, crack in the eggs and whisk lightly. Add the pumpkin puree, granulated sugar, brown sugar, vanilla extract, and vegetable oil. Use a hand mixer or sturdy whisk to beat everything together until smooth and well combined. The pumpkin puree is the secret ingredient that keeps this bread soft and tender, while the oil ensures it stays moist even a day or two after baking.

Step 4: Bring Wet and Dry Together

Gradually add the dry mixture into the pumpkin mixture, stirring gently after each addition. The key here is not to overmix—stop stirring once the flour disappears. Overmixing can lead to dense bread instead of that light, fluffy texture we’re aiming for. If you’ve ever baked banana bread, you’ll recognize this same golden rule.

Step 5: Divide and Pour the Batter

Evenly pour the batter into your prepared loaf pans, smoothing out the tops with a spatula. This will help the bread bake evenly and give you those picture-perfect loaves. At this stage, your kitchen is already starting to smell like pumpkin spice heaven.

Step 6: Make the Brown Sugar Pecan Topping

In a small bowl, mix together the brown sugar, flour, chopped pecans, and melted butter until crumbly. This mixture is what sets this recipe apart—it bakes into a sweet, crunchy crown that transforms a humble loaf into bakery-level pumpkin bread with brown sugar pecan topping. Sprinkle this mixture evenly over both pans of batter. If you love streusel toppings, you might also enjoy our pumpkin streusel bars for a similar crunchy-sweet experience.

Step 7: Bake to Perfection

Place the pans in your preheated oven and bake for 50–55 minutes. Around the 45-minute mark, check with a toothpick—if it comes out clean (or with just a few moist crumbs), your bread is done. If not, let it go a few more minutes. Be patient; underbaking can cause the middle to sink.

Step 8: Cool Before Slicing

Once baked, let the loaves cool in their pans for about 10 minutes, then transfer them to a wire rack. Resist the urge to cut in right away—the bread needs time to set. Cooling ensures neat slices and keeps the texture soft instead of gummy. Trust me, waiting is the hardest part, but it’s worth it.

What to Serve with Pumpkin Bread with Brown Sugar Pecan

This bread shines all on its own, but if you’re looking to make it part of a spread, pair it with a hot cup of coffee, chai latte, or even spiced cider. For a brunch table, serve it alongside savory dishes like scrambled eggs or bacon for balance. If you’re feeling extra indulgent, a smear of cream cheese or apple butter makes each slice taste like fall in dessert form. For more autumn-inspired treats, check out these baked pumpkin donuts or these caramel apple cider cookies.

Key Tips for Making Pumpkin Bread with Brown Sugar Pecan

For extra moist bread, don’t overmix the batter—just stir until the flour disappears. Toast your pecans before adding them to the topping for deeper flavor. If your topping starts browning too quickly, tent the loaf with foil halfway through baking. Want to change it up? Add chocolate chips or swap pecans for walnuts. And here’s a big one: let the bread cool before slicing. It’s hard to wait, but cutting too early can make it crumbly. Trust me, your patience will be rewarded.

Storage and Reheating Tips Pumpkin Bread with Brown Sugar Pecan

This pumpkin bread with brown sugar pecan topping stays fresh at room temperature for up to 3 days when wrapped tightly in foil or plastic wrap. For longer storage, refrigerate it for up to a week, or freeze slices for up to 3 months. To reheat, pop a slice in the microwave for 15–20 seconds, or toast it for a warm, slightly crispy edge. Freezing tip: wrap each slice individually in plastic wrap before storing in a freezer bag—this makes it easy to grab one whenever the craving hits.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes—just make sure to cook and puree it until smooth, and strain excess liquid.

2. Can I make this bread nut-free?
Definitely! Omit the pecans and add rolled oats or streusel topping instead.

3. Can I bake this in one large pan instead of two?
Yes, but the baking time will increase—check around 65–70 minutes.

4. Can I make muffins with this recipe?
Absolutely—bake at the same temp for about 20–25 minutes.

5. Why did my bread sink in the middle?
It may have been underbaked or overmixed. Use a toothpick test and handle the batter gently.

Final Thoughts

Pumpkin Bread with Brown Sugar Pecan is everything fall baking should be: cozy, simple, and irresistible. The warm pumpkin spice paired with the sweet crunch of pecans makes this recipe a keeper for holidays, gatherings, or just a solo coffee break. Once you’ve tried it, you may never go back to plain pumpkin bread again.

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